Giada’s Mini Eggplant Parmesan is one of those dishes that just makes you happy. The eggplant turns golden and crisp as it fries, creating the perfect base for tangy marinara sauce and melty cheese. It’s warm, and comforting, and every bite is packed with flavor and texture you’ll fall in love with.

This recipe is perfect when you want something easy yet special. Make it for a relaxed weekend dinner or as an appetizer for your next gathering. Pair it with a chilled glass of white wine or your favorite sparkling water, and you’ve got yourself a simple, satisfying meal.

Recipe Ingredients

For the Sauce:

• 2 tbsp of extra-virgin olive oil
• 1 shallot, finely chopped
• 1 large garlic clove, minced
• 1 cup of marinara sauce (homemade or store-bought)
• ¼ cup of finely chopped fresh basil leaves
• 1 tsp of dried oregano
• ⅛ tsp of crushed red pepper flakes
• ¼ tsp of balsamic vinegar (plus more to taste)
• ¼ tsp of kosher salt
• ⅛ tsp of freshly ground black pepper

For the Eggplant:

• 1 cup of panko bread crumbs
• ½ cup of all-purpose flour
• 2 large egg whites
• 2 Japanese eggplants, sliced ¼ inch thick on the diagonal
• ⅔ cup of extra-virgin olive oil (for frying)
• ½ cup of coarsely grated whole-milk mozzarella cheese (packed)
• ½ cup of finely grated Parmesan cheese
• Small fresh basil leaves, for garnish

How To Make Giada Mini Eggplant Parmesan

Prepare the Sauce:

1. Start by warming 2 tbsp of olive oil in a medium-sized saucepan over medium heat. Add the chopped shallot and minced garlic, and stir until they release their aromatic fragrance, about 2 minutes.
2. Pour in 1 cup of marinara sauce, then mix in the basil, oregano, and red pepper flakes. Let the sauce simmer, stirring frequently, for 5 minutes to thicken slightly and meld the flavors.
3. Stir in ¼ tsp of balsamic vinegar, salt, and pepper, and taste to adjust seasoning. For a silky texture, puree the sauce in a blender. Once cooled, cover and refrigerate if making ahead. (The sauce keeps well for up to 2 days.)

Bread the Eggplant:

1. Set up a breading station by placing the panko bread crumbs in one bowl, the flour in another, and whisk the egg whites in a third bowl until frothy.
2. Dip each eggplant slice into the flour first, shaking off excess, then into the egg whites, and finally coat evenly in the panko crumbs. Arrange the breaded slices on paper towels to rest. (You can prepare the eggplant up to 2 hours ahead.)

Fry the Eggplant:

1. Heat ⅔ cup of olive oil in a medium skillet over medium-high heat until shimmering.
2. Working in batches, fry the eggplant slices for 1–2 minutes per side, until golden brown and crispy. Be gentle to avoid breaking the crust, and transfer the cooked slices to a paper towel–lined plate.
3. Repeat with the remaining slices. (You can fry the eggplant up to 1 hour ahead of assembly.)

Assemble and Bake:

1. Preheat your oven to 350°F.
2. In a small bowl, toss the mozzarella and Parmesan cheeses together. Spoon 1 tsp of sauce onto each fried eggplant slice, then top with a rounded 1 tsp of cheese, spreading it gently to cover.
3. Place the assembled slices on a rimmed baking sheet and bake for 12 minutes, or until the cheese is melted and bubbly, and the eggplant is warmed through.

Serve and Garnish:

1. Transfer the cheesy eggplant slices to a serving platter and top each with a couple of small basil leaves for a fresh, aromatic finish.
2. Let them cool for 2–3 minutes before serving so you can fully savor their crispy, cheesy goodness.

Recipe Tips

• Make it gluten-free: Use gluten-free breadcrumbs and substitute the all-purpose flour with almond flour or gluten-free flour to keep the eggplant coating light and crispy.
• Air-fryer option: For a healthier twist, air-fry the breaded eggplant slices at 375°F for 8-10 minutes, flipping halfway, until golden brown and crisp.
• Cheese alternatives: Try a combination of Fontina or Gruyère for a richer flavor profile, or use vegan mozzarella and Parmesan for a plant-based version.
• Add vegetables: Layer roasted zucchini or sautéed mushrooms on the eggplant before adding the sauce and cheese for an extra boost of flavor and texture.
• Spice it up: Add a pinch of smoked paprika or cayenne pepper to the panko breading for a subtle smoky or spicy kick that enhances the crispy crust.

Recipe FAQs and Variations

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• Giada Pizza Bianca
• Giada Matcha Chicken Tenders with Soy Citrus
• Giada Antipasti Skewers Recipe